Heat the oil in a wok or large frying pan, then add the chicken and cook on a medium high heat for five minutes turning until golden. Add the tomatoes and any juice to the pan, [it doesn't matter if they are squishy - the squishier the better!] Keep the heat medium high. Add the cream cheese and stir so that the tomatoes and cream cheese start to merge to create a single thick sauce. Season with salt and ground black pepper. Add the peas and spinach and simmer for 5 minutes. Bring a pan of salted water to the boil. Drop in the gnocchi and remove when they bob up to the surface of the water, [this will take a couple of mins] Drain the gnocchi, tip into the chicken and tomato sauce mixture, and serve.

Meat-free?

Use Quorn instead of chicken; cook for three minutes from frozen.

This is a good dish for using up left overs in the fridge. I have added olives and capers to one version, left over onion and courgettes to another.

Too much fresh spinach? Freeze and add frozen for another meal.

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